Ingredients
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3 tablespoons
aquafaba
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1 can
chickpeas
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1/4 teaspoon
ground turmeric
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1 teaspoon
ground cumin
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1/2 teaspoon
sweet smoked paprika
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3 tablespoons
nutritional yeast
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Salt and pepper, to taste
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2
spring onions, roughly cut
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4
garlic cloves, minced
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1/4
lemon, juiced
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2 cups
baby spinach, roughly sliced
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Seeds from 1 fresh pomegranate
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1
small sweet potato, roughly chopped and roasted, to serve
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1/2
avocado sprinkled with black and white sesame seeds, to serve
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1/4
head leftover cooked cauliflower, to serve
Directions
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Add aquafaba, chickpeas, turmeric, cumin, paprika, nutritional yeast, and salt and pepper to a bowl and mash until only a small amount of chickpeas are still whole.
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Heat some oil in a saute pan over a medium heat. Add spring onions and garlic cloves and cook until browning and fragrant. Add the chickpea mix and lemon juice, and let cook for 2 minutes.
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Add the spinach and mix through. Cook for a further 5-8 minutes, until spinach has wilted.
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Divide the chickpea mix into two bowls and add the pomegranate seeds. Add the leftover cauliflower, sweet potato and avocado, and serve.
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